Talk on Taste

Talk on Taste
19 March 2019, 3.00pm - 4.30pm
Other Events
Room 234, Second Floor, Senate House, Malet Street, London WC1E 7HU

A Gastrophysicist's Take on Taste | Ole G Mouritsen | University of Copenhagen

The history of physics demonstrates repeated moves into other disciplines turning them into physics. This has happened with, e.g; astronomy, geology, chemistry, as well as biology and is possibly about to happen with gastronomy, turning it into gastrophysics. The subject matters of gastrophysics are food, preparation techniques, and flavour but with a firm focus on gastronomy. The methods of study include the arsenal of modern techniques and concepts from the physical and chemical sciences. I will provide examples of what a gastrophysicist may work on, and will speak about taste experience, mouthfeel, and texture, thereby illustrating how physics and physical chemistry can illuminate fundamental properties of taste such as umami and the mouthfeel of complex foodstuff like sauces, jellyfish, seaweeds, and cephalopods.


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